Poor Man’s Instapot Mushroom Risotto

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Well, it has been a hot second since I published a blog post. Too much fun I guess to take the time to come up with a recipe worthy of putting out there. It’s more work than it seems to make the dish enough times to get it right and to get some decent enough photos to not look totally amateur… (Still have a ways to go with that!) So, after many tweaks over the last couple of months, here is my Poor Man’s Instapot Mushroom Risotto!

My hubby and I abandoned winter in Canada and have been traveling for two months, so blogging has not been my focus. I lost both my personal and Vibrant Veggie Instagram accounts to a hacker in the fall as well, so that hasn’t helped my motivation level. Grrrr.

New Happenings in 2023

I have fresh goals for 2023 however, so expect more and watch for information on the new Vibrant Veggie Charitable Vegetable Garden starting up in April in Kelowna. Please click <— link to follow on instagram. Our group will be working with the Central Okanagan Food Bank to continue providing fresh produce to numerous organizations in and around Kelowna! If you have any interest in volunteering your time or funds, please contact me through my email or contact form to find out more. We have a great community of volunteers and your time and effort is rewarded not only by the great feels you get by volunteering, but also by the ability to take produce home as a thank you for your contribution of time. You can read more under the Local Initiative tab above.

Poor Man’s Mushroom & Veggie Risotto

If you follow plant-based doctors such as Dr. John McDougall, Dr. Neal Barnard and Dr. Esselstyn, you will know that the body runs best on a diet rich in complex carbohydrates. That is one of the reasons we crave that hearty filling sensation we get from baked potatoes, pasta, hearty grains like quinoa, oats and rice. These foods are a great source of energy for our bodies. Not all “carbs” are the enemy. Simple carbs like white flour and sugar certainly aren’t great for us, but don’t confuse those carbs with complex carbs such as the ones in this recipe.

Video describing why starch based, complex carbohydrate diets are good for you.

I made up a quick and simple to make recipe that oozes that comfort food feeling and is filled with highly nutritious mushrooms and vegetables. I specifically made this added oil free with the onions and garlic being cooked in vegetable broth as opposed to an oil that can become carcinogenic when heated.

Poor Man’s Instapot Mushroom Risotto

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Serves: 4-5 large servings Prep Time: 15 minutes Cooking Time: 20 minutes in an Instapot or 30 on the stove 20 minutes in an Instapot or 30 on the stove

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups of sliced button or cremini mushrooms (sliced uniformly to 1/4 inch thick)
• 2 cups of chopped broccoli or other vegetable of your choice
• 2 cups kale, finely chopped and massaged with 1 teaspoon of olive oil
• 1 cup of your choice of another vegetable, diced (such as carrots, beans, brussel sprouts, peas, cauliflower, etc.)
• 1 medium onion diced
• 1 cup brown basmati or jasmine rice, rinsed
• 3 cups of strong vegetable broth (double the concentrated squares if you are using them, or add veggie broth powder to prepared veggie broth)
• 1/2 can, (3/4 cup) of coconut milk, stirred
• 4 large garlic cloves, diced
• 2+ tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons Spike seasoning, or other mixed spice seasoning such as Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Chili flakes, optional

Instructions

This recipe can be made in an InstaPot or on the stove.  If you make it in a pot on the stove, it will require more time to cook the rice until it is a la dente.  However you cook it, make sure not to add the vegetables until toward the very end of cooking or you will end up with a pot of mushy veggies.  Better to undercook, then cook for longer, than to overcook. 

1. Set your Instapot on the Sauté mode and allow to heat up.  Sauté the onions and garlic in a bit of veggie broth until translucent.  Turn off the Instapot.  

2.  Add the rinsed rice, the remaining vegetable broth, mushrooms, mixed spices and pepper. 

3.  Close the Instapot and set the timer for 11 minutes on medium pressure.  If you have a “risotto” setting, use that.  Make sure the vent is closed.  The pot will heat up then start counting down the minutes.  Once it has cooked for 11 minutes, carefully release the seal with a long wooden spoon so you don’t burn yourself.  

4.  Once the seal has broken and you can safely open the lid, add the diced vegetables,(other than the kale), coconut milk and salt.  Set the Instapot back to medium pressure cooking mode (or Risotto mode) and set the timer for 4 minutes.  

5. When the Instapot timer goes off, shut off the machine and allow it to cool.  Once you can open the lid, add the lemon juice and nutritional yeast.  Taste the risotto to see if it needs more spice. You can also add chili flakes if you like a spicier version. Stir well.

6. Serve the risotto on a bed of kale, or if you prefer, stir the massaged kale into the risotto once it is fully cooked.  It is lovely served with garlic toast and a green salad.

 

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